20 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
1 cup cooked quinoa, cooled
1 cup cilantro microgreens, loosely packed
1/2 cup cucumber, diced
1/2 cup bell pepper, diced
1/4 cup red onion, finely chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt and pepper, to taste
In a large bowl, combine the cooled quinoa, cucumber, bell pepper, and red onion.
Drizzle the olive oil and apple cider vinegar over the salad, then mix well.
Fold in the cilantro microgreens gently to maintain their delicate structure.
Season with salt and pepper to taste, and serve chilled or at room temperature.
